Pasta alle Vongole

Ingredients

• 1 kg small clams, scrubbed
• 400 g spaghetti
• Extra virgin olive oil
• 4 cloves garlic, sliced
• 1 small bunch parsley, stalks and leaves separated
• 1 to 2 dried chillies
• 10 cherry tomatoes, halved
• 250 ml white wine
• Salt and pepper

Method

1. Garlic, parsley stalks, chilli and tomatoes in oil over medium heat.
2. Add the clams and wine, cover 3 to 4 minutes until they open.
3. Toss with the cooked pasta, parsley leaves and a good glug of oil.